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Ingredients requirements of Cream Cheese Chicken Enchiladas:
- Take 10 oz for red enchilada sauce
- Get 10 - corn tortillas (6 inch)
- Take 1 1/2 lb Chicken breast (boneless and skinless)
- Provide 1 for jalapeño
- Need 1 for red bell pepper, small
- You need 4 oz for cream cheese
- Give 8 oz - shredded Mexican blend cheese, divided
- Get Seasoning
- Provide 1 1/2 tsp Salt
- Require 1/2 tsp of black pepper
- Provide 1 tsp of Onion powder
- Make ready 1/4 tsp cayenne pepper
- Give 1 tbsp for cumin
Cream Cheese Chicken Enchiladas making:
- Pre heat oven to 350
- In a large stock pot, bring a quart of water to a boil over high heat. Add chicken and simmer for 15 minutes or until it reaches an internal temperature of 165°F.
- While chicken is cooking, dice peppers.
- Add a thin layer of enchilada sauce to a 9 x 13 inch casserole dish, just enough to coat the bottom of the pan.
- When chicken is done, remove from pot and shred. (The easiest way to shred is with stand mixer on low using the paddle attachment.)
- Add cheeses and peppers to the chicken and combine. (Reserve 2 ounces of the shredded cheese for topping the enchiladas.)
- Add spices and stir to distribute evenly.
- Wrap tortillas in a slightly damp paper towel and microwave for 20 - 30 seconds. This softens the tortillas and prevents them from breaking during preparation.
- Scoop about a half cup of the chicken mixture and add to one of the tortillas making an even line down the center of the tortilla. Roll and place in the pan.
- Repeat until chicken mixture is evenly distributed among each of the tortillas. Eight of the enchiladas should fit down the length of the pan and the remaining 2 will have to be turned lengthwise along one side of the pan.
- Use a spoon to pour the enchilada sauce evenly over each enchilada and sprinkle the rest of the cheese over the top.
- Place pan in pre heated oven and bake for 12 - 15 minutes. Serve hot will chips and salsa!
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